This was one of the recipes my grandmother found back in 1973 in either a Woman’s Day or Family Circle magazine. Since we did not eat meat on Good Friday she thought this would be a nice recipe to try. Everyone loved it so much that for awhile it became an every friday night meal. Served with a salad and some type of potato or rice on the side made for a very satisfying dinner.
1 teaspoon celery salt
3 hard boiled eggs, shelled and chopped (will be sprinkled on top of filling when assembling your roll)
1 can of cream of mushroom soup